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Doğu Anadolu Bölgesinde yer alan Van İli, farklı deneyimler yaşamak isteyen turistler için eşsiz doğası, zengin tarihi ve kültürel varlıkları ile alternatif turizm potansiyeline sahip bir kenttir. Bu çalışmanın amacı, Van otlu peynirinin hikayesinin turistik bir ürün olarak pazarlanabilmesi için peynir üretiminin deneyimlenebileceği ve peynir tadımının yapılabileceği peynir çiftliklerinin kurulması ve önerilen peynir çiftliklerine planlanacak tematik kültür rotalarında yer verilebilmesi için turizm sektörü paydaşlarında farkındalık yaratmaktır. Araştırma kapsamında, Van kırsalında üretilen Van otlu peynir üretim sürecinin araştırılması ve üretim süreci arkasında yer alan hikâyenin ortaya konabilmesi için Van’ın dört farklı ilçesinde ön saha çalışması yapılmıştır. Çalışmada peynir yapım sürecini gözlemlemek ve yerel üreticilerin (köylülerin) yaşam koşullarına yönelik bilgi sahibi olmak amacıyla katılımcı olmayan gözlem tekniği kullanılmıştır. Ön saha çalışması sırasında yerel üreticilere sorular yöneltilerek peynir yapım sürecine yönelik ayrıntılı veriler toplanması sağlanmıştır. Araştırmanın ana amacına yönelik boyutunda ise, Van TÜRSAB Bölgesi üyesi olan gönüllü tur acente işletmecileri ve ŞURA üyesi tur rehberleri ile yüz yüze görüşmeler yürütülerek Van otlu peyniri üretim sürecinin deneyimlenmesine yönelik oluşturulabilecek rotaların belirlenmesi sağlanmıştır. Görüşmelerde 5 üye acente ve 3 tur rehberinin görüşleri alınmıştır. Bu görüşler ve araştırmacıların Van ilinde yapmış oldukları saha çalışmaları sonucunda elde etmiş oldukları veriler sentezlenerek Google haritalar aracılığıyla potansiyel peynir turizm rotaları oluşturulmuştur. Araştırma sürecinde Van otlu peynirinin turistik bir ürün olarak pazarlanması noktasında henüz kolektif bir bilincin oluşmadığı ve çözülmesi gereken sorunlar olduğu görülmüştür. Bununla birlikte hem yüz yüze görüşmelerde alınan uzman görüşleri hem de saha çalışmalarında yerel üreticilerin bu noktada oldukça istekli oldukları gözlenmiştir. Yakın gelecekte turizm paydaşları ve özellikle yatırımcıların iyi uygulama örneklerinde görüldüğü üzere Van otlu peynirinin hikâyesini turistik ürün olarak pazarlamaları beklenmektedir.
Located in the Eastern Anadolu Region, Van Illi is a city with a unique nature, rich history and cultural assets and alternative tourism potential for tourists who want to experience different experiences. The aim of this study is to create awareness in the tourism sector in order that the history of Van herb cheese can be marketed as a tourist product and that the production of cheese can be experienced and cheese can be tasted in the establishment of cheese farms and that the recommended cheese farms can be placed in the thematic cultural routes to be planned. In the framework of the research, a front-field work was carried out in the four different districts of Van in order to investigate the Van plant cheese production process and reveal the story behind the production process. The study used non-participant observation techniques to monitor the process of cheese manufacturing and to gain knowledge of the living conditions of local producers (the peasants). During the front-field work, the local producers were asked questions and provided for the collection of detailed data on the process of cheese manufacturing. In the main objective of the study, the volunteer tour agency operators who are members of the Van TÜRSAB Region and the SHURA member tour guides have been conducted face-to-face conversations to determine the routes that can be created for the experience of the Van herb cheese production process. In the meeting, 5 members of the agency and 3 tour guides were given the views. These opinions and the data that the researchers obtained as a result of the field work they have done in the Van province are synthesized and possible cheese tourist routes have been created through Google maps. During the research process, it has been found that at the point of marketing of Van herb cheese as a tourist product there is no collective consciousness yet and there are problems that need to be solved. However, both the expert opinions obtained in face-to-face talks and in field work have been observed that local producers are very willing at this point. In the near future, tourism stakeholders and
Van and its surrounding area have rich historical and cultural assets as well as unique nature. All of which have a wide range of tourism potential for the tourists who wish to experience a wide range of alternative tourism activities. This study aims to raise awareness amongst the tourism sector stakeholders, which might later turn into the establishment of cheese farms in Van’s countryside where Van “otlu” (Herby) cheese has a touristic product potential, so that cheese production can be experienced by the domestic and international tourists who wish to experience new alternative tourism activities. To investigate the story behind the cheese production, a preliminary field study was conducted in four different districts of Van. In the study, the researchers also used the non-participant observation technique to observe the cheese-making process and to gather information about the working and living conditions of the individuals involved in cheese making. Besides, during the field study, data were collected about the production process and the details of the cheese- making process by asking the participants various questions. Another main dimension of the research was the focus group interviews conducted with the volunteer tour agencies (chartered by Van TÜRSAB). Employing this method, it is provided to determine the routes which allow those to experience the making process of Van “otlu” Cheese from earlier to the later stages. In the study, five different agencies and three tour guidance’s’ opinions as well as two NGOs’ opinions were benefited. The agencies’ opinions and the outcomes of the field studies were synthesized with aim of creating potential cheese tourism routes. At this stage, maps for routes including cheese production experience were drawn through Google maps. As for the marketing of Van “otlu” cheese as a touristic product, it is seen that there is no collective mind yet and there are problems that need to be solved. However, it was observed that both the expert opinions in the focus group discussions and the producers in the field studies were seriously keen on this point. It has been considered that soon, the tourism stakeholders and especially the investors expected to be marketing the Van “otlu” cheese as a touristic product, as it has been seen in the best cases (e.g. Holland, Germany, France).
Alan : Sosyal, Beşeri ve İdari Bilimler
Dergi Türü : Ulusal
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